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Black Raspberry Crumb Pie

  In a saucepan, dissolve the arrowroot in the water. Add sugar and mix well. Bring to a boil, stirring until sugar is dissolved and glaze slightly thickened. Arrowroot is expensive, but it makes a much clearer, finer glaze than cornstarch, which tends to be gummy. Remove from heat and sir in nutmeg. Fold in the berries. Pour the mixture into an unbaked 9 pie shell and sprinkle with a 1/2" thick layer of crumb topping. Bake in a 350 F oven for 45 minutes. Serve warm or cold, but not straight from the oven or the pie will be hard to cut.

Crumb Topping for Pies

   Combine the flour, sugar, butter and salt in a mixing bowl. Cut with pastry cutter or with your hands until crumbs are fine. Put on top of fruit. This recipe may be stored in refrigerator, using enough to cover 1/2" thick on each pie.

1 unbaked 9" pie shell
3 Tbs arrowroot (may substitute cornstarch
1/2 cup water
1 cup sugar
dash of nutmeg
2 cups black raspberries
Pie Crumb Topping for 1 pie

 

 

 

 

 


3/4 cup flour
1/4 cup granulated sugar
1/4 cup butter
pinch salt

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

Betty Groff's Up-Home, Down-Home Cookbook  More info. and/or Buy

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